I used Van Houten Baking Chocolate and President Butter. This cake is so moist and it tastes good even without any icing. You could cover it with a ganache icing or just a thin coating of nutella chocolate hazelnut spread.
200g baking Chocolate ( semi-sweet)
180g butter
200g sugar
4 eggs
150g cake flour
1 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
60ml sour cream
Preheat the oven 350 F/ 180 C/ Gas mark 4
Grease a round 10 inch (23cm) or square tin and then dust it with some cocoa powder. Shake off excess. Set aside.
Break the chocolate into little pieces in a glass dish. Add the butter. Place the dish over simmering heat to melt the chocolate. (You can also put it in the microwave for 1 minute checking every 15 seconds intervals). Stir until the chocolate mixture is smooth. Set aside.
Sieve the flour together with the cocoa powder and baking powder into a bowl. Set aside.
In a separate bowl, beat the eggs and sugar with an electric whisk until it is pale and creamy. Now add the chocolate mixture, vanilla and sour cream. Whisk it, mixing it well.
Then fold in the flour mixture into the chocolate creamy mixture with a wooden spoon. Mix well.
Pour into the prepared baking tin. Bake in the pre-heated hot oven for 40 to 50 minutes.
Leave cake in oven for 15 minutes after baking time. Then take out and let it cool for 15 minutes. Then place a flat dish over the tin and turn upside down. Give a tap on the bottom of cake tin. Cake should leave the tin easily.
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